Is January the month you've decided to go fully vegan?
If it is then are you missing some of your favourite treats? You may be developing new tastes or craving old ones?
Well, I'm here to help with the best vegan cupcake recipe for that good old favourite the Bakewell Tart (or Bakewell Pudding if you are from Bakewell).
As I'm sure you all know I'm a Wedding Cake, Birthday Cake and Celebration Cake designer based in the South West of Sheffield which is only 11 miles from Bakewell. Believe me I know a good Bakewell Pudding when I see (or taste) one.
Why not give this recipe a try even if you are not a fully fledged vegan and I promise you won't be disappointed. This is a firm favourite in our house amongst the carnivores too!!!
For the cupcakes
180g self raising flour (can be gluten free but also add 1/4 teaspoon on xanthan gum if using gluten free flour)
200g caster sugar
20g ground almonds
1/2 tsp baking powder
80mls vegetable or sunflower oil
200mls of vegan milk of your choice (I prefer coconut milk)
20mls of cider vinegar
2 tsp vanilla extract
2 tsp almond extract
a few spoons of raspberry or cherry jam
a fistful of flaked almonds
12 cherries or glace cherries (but make sure they are vegan as some contain non vegan food colouring)